Southern Skillet Cornbread

🥘 Ingredients

• bacon drippings
  1/4 cup (56 g)
• baking soda
  1/2 tsp (3 g)
• butter
• buttermilk
  1.5 cups (340 g)
• eggs
  2 large (100 g)
• self-rising cornmeal mix
  2 cups (276 g)

🍳 Cookware

• oven
• 9-inch cast-iron skillet
• bowl
• separate bowl
• serving plate

1. 1

   Preheat oven to {425%°F}. Place bacon drippings in a 9-inch cast-iron skillet ; heat in the oven for ⏱️ 5 minutes .

   bacon drippings: 1/4 cup (56 g)
2. 2

   Combine the self-rising cornmeal mix and baking soda in a bowl ; make a well in the center of the mixture.

   self-rising cornmeal mix: 2 cups (276 g), baking soda: 1/2 tsp (3 g)
3. 3

   In a separate bowl , stir together the eggs and buttermilk .

   eggs: 2 large (100 g), buttermilk: 1.5 cups (340 g)
4. 4

   Add the wet ingredients to the dry mixture, stirring just until moistened.
5. 5

   Remove the hot skillet from the oven and tilt it in all directions to coat the bottom thoroughly. Pour the hot drippings into the batter and whisk to blend.
6. 6

   Pour the batter into the hot skillet. Bake at {425%°F} for ⏱️ 27 minutes or until golden brown.
7. 7

   Invert the cornbread onto a serving plate and cut into wedges. Serve hot with butter .

   butter